mushroom carnitas sourdough pita bread flourless chocolate walnut cookies holiday greetings


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not a pita

Thursday, February 6th, 2020

Recipe: sourdough pita bread

It’s already February and I can’t help but feel a slight panic that winter is nearly over. Technically we’re only halfway through it, and snow season for us can last into June or July if we’re lucky. This season Jeremy and I made a pact that we would stop being powder jerks and make a point to regularly ski groomers, uphill, Nordic, backcountry – anything active with more focus on cardio. It’s been great, and when we hit those high pressure systems that leave us with more ice than snow, we grab some miles on the treadmill or indoor bike trainer.


when there isn’t snow, these two happily fetch/chase



We celebrated Chinese New Year quietly at home with traditional dishes. I kept it simple and allowed myself a few shortcuts (frozen dumplings and bao) for sanity’s sake as we were packing up to head to Crested Butte.

symbolic foods for good luck, fortune, health, and happiness

sweet red bean bao in the morning

a nice view of mount crested butte

week old powder holds up nicely around here

diffuse light and long shadows



This past Saturday, Yuki turned two years old. It’s hard for me to think of her as anything other than a puppy because she is such a baby. We celebrated with goodie plates: raw beef, beef meatballs, bacon, Parmesan crisp, unsweetened whipped cream, and their usual homemade dog treats decorated with sugar icing and naturally colored sprinkles. It’s been such a joy to watch Yuki learn, grow, and become more confident while maintaining her playful, silly personality. We love her so very much.

our birthday girl

monster candles seemed appropriate

pawty time!

the pups burn those calories and then some

skate ski in 3°f



The night before, our low temperature dropped to -27.3°F and the high for the day never cleared 4°F. I don’t know about you, but that kind of cold is a great excuse to bake and run a hot oven. A couple of years ago, shortly after I had received my sourdough starter, I split some off to give to my friend, Amanda. We were both new to the sourdough game and stood around discussing different foods you could make with sourdough starter. She mentioned homemade pita bread and told me there is no going back once you’ve eaten fresh baked pita. Amanda assured me it was easy to make, so I figured there must be a sourdough version.

sourdough levain, bread flour, whole wheat flour, sea salt, water, olive oil



The sourdough levain should be fed at 100% hydration. If you’re new to sourdough, the 100% hydration means the starter was fed with equal WEIGHT (not volume) water and flour. The wild yeast in the starter needs to have enough time (usually 8-12 hours at room temperature) to digest the new food and produce carbon dioxide bubbles. When the levain is ready, all of the ingredients get mixed together. You can knead the dough by hand or with the dough hook of a stand mixer.

the bubbles indicate the levain is ready

combine the ingredients in a mixing bowl

i used a dough hook to knead the dough



The dough will feel smooth and elastic after 4-5 minutes in the stand mixer or 8-10 minutes of kneading by hand. Place it in a lightly greased bowl and cover with plastic wrap. Allow the dough to rest until doubled in size. This can be anywhere from 2 hours in a very warm room to 24 hours in a very cool room (64-68°F). I let mine go for 24 hours because our house is always cold in non-summer months.

let the dough rest in a covered greased bowl

doubled in size



**Jump for more butter**

the chewy parts of life

Monday, January 13th, 2020

Recipe: flourless chocolate walnut cookies

We have emerged on the other side of the holidays more or less unscathed. People are crazy, and there is nothing like Thanksgiving through New Year’s Day to really drive that observation home. Jeremy and I filled the past few weeks with many flavors of skiing, catching up on work, exercising the pups, long and thoughtful discussions, doing our best to eat like sensible adults, and avoiding other people. It was great.


christmas morning, an uphill ski on the mountain with our crazy pups

calendar girl, yuki (rezdawg rescue’s 2020 calendar)

national bacon day and a -10°f skate ski with my denver erin

new year’s day uphill ski

frost flowers on a cold skate ski in crested butte

skiing down the mountain with this crazy pack



During the holiday downtime, we came to the realization that Yuki is now an adult (despite behaving like a puppy) and that travel might just become a reality for us again. And I decided it’s time to put Twitter and Facebook into full neglect mode. The only reason I keep a Facebook account is to access the driving conditions page for our local canyon – otherwise it is a hugely unproductive time suck. So for now, if you want updates on new posts, you can follow me on Instagram at @jenyuphoto (personal) or @userealbutter (just the blog), subscribe to this blog (there is a link at the top of this page), or periodically check here.

Also? I sorta got my cooking mojo back! There were recipes that piqued my interest enough to want to make and even photograph to share here. I’ve always got one eye open for decent gluten-free recipes. I eat the hell out of gluten, but there are a handful of people I really like who cannot. If I like you, I will bake for you. If I really like you, I will cook for you. Don’t let the gluten-freeness of these flourless chocolate walnut cookies deter you if you dig on gluten. These gems are not only delicious and perfectly textured, they are easy to make (i.e. hard to fuck up). It’s like the ghetto version of a French macaron.


walnuts, powdered sugar, vanilla, salt, cocoa powder, egg whites



Apparently, there is great flexibility to the recipe according to the Food52 post. You can omit the nuts, change the flavorings, add chocolate chips. I haven’t tried any ingredient variations yet. First, you want to toast the walnuts which involves a quick 9-10 minutes in a moderate (350°F) oven. Chop them up and let them cool. If you mix the cookie dough with a stand mixer, the nuts will get bashed up by the paddle during mixing. If you mix the dough by hand – which I haven’t done – you may want to chop the walnuts a little finer as they won’t receive as much of a beating. I do recommend weighing your ingredients rather than measuring by volume because: 1) it’s more accurate and 2) fewer dishes to wash.

coarsely chop the toasted walnuts

combine the dry ingredients in a bowl



**Jump for more butter**

rethinking

Tuesday, November 26th, 2019

Recipe: jalapeno popper dip

I’ve been absent a while. It was originally unintentional, but then it became very intentional. There was a lot going on in the past month. Instead of stressing over everything that needed to get done, I reassessed my priorities and let the blog sink to the bottom of that pile. My plan was to resume posting as soon as I could. Then the thought of using that time to focus on health and well… my life, sounded like a better plan. So that’s what I’ve been doing. Here are highlights from the past month:


dim sum with my folks who were back in town for a few weeks

they came prepared for colorado’s arctic welcome

baking gluten-free sourdough for my neighbor (from this amazing book)

enjoying the return of autumn sunsets



Waiting for snow is hard on those of us who love skiing and riding. We waited for three long and dry weeks for the snow train to return. Big dump snow days are always welcome here, but we have learned that ANY snow is good as we wind down toward the shortest days of the year. As you probably know, we are huge proponents of outdoor exercise in the cold months. It’s good for you and it vastly improves your outlook on life.

catching laps above the fog bank

lovely hoar frost from the lift

getting our crazy girls out for a hike in the snow



Thanksgiving in the US is a day away and I really couldn’t bring myself to make a Thanksgiving-appropriate recipe to shoot and blog. While I am all for the giving of thanks, it is the traditional food of Thanksgiving that I have come to roundly reject – a bland carbfest that upon deeper reflection, ranks rather low on my deliciousness scale. I can separate the food from the memories. I still cherish the memories.

If there is one thing I do love about Thanksgiving food, it is The Grazing before dinner. My parents always had some mishmash of tasty Chinese and American appetizers and snacks laid out on the coffee table in front of the television, or on the kitchen table (while Mom prepared the dining table for dinner) for larger gatherings. This was where young children and introverts could look occupied and avoid unwanted engagement with boring adults. If you’re still looking for a last minute grazing idea or want to add another dip to your party quiver, here’s an easy jalapeño popper dip.


jalapeños (fresh and pickled), cheddar cheese, cream cheese, jack cheese, mayonnaise, panko crumbs, parmesan cheese, bacon

chopped, crumbled, diced



**Jump for more butter**